Curtis and I have three mature peach trees in our yard. At the end of June or early July these trees begin to burst forth their bounty in sweet, juicy peaches. For about a month we enjoy peaches fresh from the tree, and we add them to curries, salads, and ice tea. But inevitably we always end up with more peaches than we know what to do with, so I began fermenting them. I came up with this deliciously sweet and spicy peach chutney, which we polished off in a day. So I tripled the recipe to make enough for the week. It is delicious on yogurt, on your favorite hot dogs or sausage (including vegan options), or served with roasted vegetables or along with your favorite curry dish. I particularly love it with chickpea curries. If you prefer a less spicy chutney, just omit or reduce the amount of the cayenne chili.
Ingredients
- ½ small onion, chopped (about ⅓ cup chopped) and sautéed
- 2 medium peaches, pitted and coarsely chopped
- ½ teaspoon unrefined sea salt
- Pinch black pepper
- 0.12 teaspoon cloves
- ¼ teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 cayenne pepper, dried and crushed
- 3 tablespoons whey, 2 probiotic capsules, or ½ teaspoon probiotic powder
- Combine all the ingredients in a bowl; if you’re using probiotic capsules, empty the contents into the fruit mixture, and discard the empty capsule shells.
- Toss until it is mixed well. Pour the mixture into a half-quart (500 ml) mason jar with a lid, cover, and leave at room temperature for approximately twelve hours. Refrigerate, where it should keep for about four days.